FRENCH CUT CHICKEN RECIPES
CHICKEN BREASTS WITH CLASSIC FRENCH PAN SAUCE RECIPE ...
Provided by Julianna Grimes
Total Time 1 hours 5 minutes
Yield 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Turn chicken over. Place pan in oven; bake at 350° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove chicken from pan, and let stand for 10 minutes.
- Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt. Serve with chicken.
Nutrition Facts : Calories 239 calories, CarbohydrateContent 1.6 g, CholesterolContent 93 mg, FatContent 12.1 g, ProteinContent 27 g, SaturatedFatContent 4.8 g, SodiumContent 498 mg
FRENCH ROAST CHICKEN RECIPE - FOOD.COM
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
Total Time 1 hours 21 minutes
Prep Time 1 minutes
Cook Time 1 hours 20 minutes
Yield 1 bird, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Nutrition Facts : Calories 924, FatContent 69.8, SaturatedFatContent 24.4, CholesterolContent 295.3, SodiumContent 896.4, CarbohydrateContent 5.2, FiberContent 0.7, SugarContent 2.3, ProteinContent 65.3
More about "french cut chicken recipes"
CHEF JOHN'S CHICKEN FRENCH RECIPE | ALLRECIPES
Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Meat and Poultry, Chicken, Breast, Skillet
Calories 626.8 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Meat and Poultry, Chicken, Breast, Skillet
Calories 626.8 calories per serving
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
See details
FRENCH CHICKEN MAIN DISH RECIPES | ALLRECIPES
Rating: 4.78 stars. 7020. 'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed).
From allrecipes.com
From allrecipes.com
See details
412 FRENCH CUT CHICKEN RECIPES | RECIPEOFHEALTH.COM
chicken pieces, skin on, coarse salt, flour, smoked bacon (1/4 inch thick ), vegetable oil, onion, finely chopped, white pepper, crumbled dried tarragon, stewed tomatoes, dry whit
From recipeofhealth.com
From recipeofhealth.com
See details
10 BEST FRENCH STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
See details
10 BEST FRENCH STYLE CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
See details
FRENCH CUT CHICKEN BREAST RECIPES - ALL INFORMATION ABOUT ...
French Cut Chicken Breast Recipes; 10 Best French Style Chicken Breast Recipes | Yummly tip www.yummly.com. French-style chicken breast with Florentine potatoes The Seaman Mom fresh bay leaves, dried oregano, red onion, rosemary leaves, olive oil and 8 more BAJA CHICKEN BREAST SherryInman293878 197 People Used More Info ›› Visit site > French Chicken Main Dish Recipes | Allrecipes trend ...
From therecipes.info
From therecipes.info
See details
GRILLED GARLIC & HERB FRENCH CUT CHICKEN BREAST RECIPE ...
2015-10-02 · Preparation. Marinate Chicken Breast in 1 cup of olive oil, pinch of salt, pinch of pepper, 3 garlic cloves sliced thin & 1 teaspoon of thyme for about 2 hours.
From epicurious.com
From epicurious.com
See details
BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE ...
4 French-cut chicken breasts. 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons) Canola oil. 1/2 cup heavy cream. 1/2 cup creme fraiche. 1/4 cup chopped parsley, plus some whole leaves for ...
From foodnetwork.com
From foodnetwork.com
See details
CHICKEN PROVENÇAL (EASY TO MAKE FRENCH CHICKEN!) - THE ...
2021-03-09 · Chicken provençal is a flavorful French braised chicken recipe. Seasoned chicken thighs are first seared, then braised in white wine with olives, shallots, garlic, artichoke hearts, and cherry tomatoes. It's easy to make and perfect for meal prep as leftovers taste amazing. Complete the meal with a side of no yeast bread with herb and cheese for sopping up the tasty sauce. And if you love ...
From theendlessmeal.com
From theendlessmeal.com
See details
CHICKEN CHASSEUR RECIPE - FRENCH COOKING ACADEMY
2017-05-09 · Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. Turn each thigh over to brown evenly. When the thighs have colour, cover the pan and continue to cook in the oven at 180 degrees celsius / 356 F ...
From thefrenchcookingacademy.com
From thefrenchcookingacademy.com
See details
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
2020-10-12 · The bone-in skin-on chicken thighs make for tasty chicken. The sauce is rich but easy to digest. The herbs and celery add depth of flavor.With the addition of potatoes and mushrooms, you have a one dish meal. I served mine with steamed asparagus and crusty french bread. Well worth the time required to chop and dice. Yum.
From damndelicious.net
From damndelicious.net
See details
HOW TO FRENCH CHICKEN, LAMB, PORK, AND BEEF
2019-04-14 · To french chicken breast, cut the legs from the bird and set them aside to use in another dish. Place a sharp knife onto the front end of the chicken and cut down either side of the wishbone. Discard the wishbone. Slice down either side of the breastbone and remove the chicken breasts, with the wings still attached. Trim the ends off the wings and discard. Run the knife around the end of each ...
From thespruceeats.com
From thespruceeats.com
See details
CHICKEN FRICASSÉE (QUICK FRENCH CHICKEN STEW) | RECIPETIN EATS
2021-09-22 · Instructions. Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown.
From recipetineats.com
From recipetineats.com
See details
HOW DO YOU "FRENCH" A CHICKEN BREAST? - HOME COOKING ...
2011-09-03 · Sep 3, 2011 08:12 AM 5. Today I was looking for some grill recipes and I came across a couple that called for frenched chicken breasts. I know how to french chops (though I am loathe to get rid of that great part of the meat along the bone) but don't inderstand how to do a chicken breast. Can anybody help me out on this?
From chowhound.com
From chowhound.com
See details
CHICKEN AND MUSHROOM JULIENNE RECIPE - TASTY ARBUZ
Chicken and Mushroom Julienne is where the French cuisine meets the Russian cuisine. Despite the name, Julienne is an Eastern European dish, which is made by sautéing a small amount of flour in a hot, dry skillet until it is golden brown and adding clarified butter.
From arbuz.com
From arbuz.com
See details
